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Multiple Choice Quiz - Safe Food Handling

15 Questions - Developed by: Rachel Bevan - Developed on: 2015-04-30 - 81,354 taken - User Rating: 3.0 of 5 - 5 votes - 27 people like it

Below are 15 multiple choice questions related to the video and resources on the site.

1

What are the two factors that need to be considered when preparing and cooking a food product?

Leaving jewellery on and wearing an apron
Physical Hazards
The raw materials are cooked safely to prevent food hygiene hazards and safe personal hygiene practices are followed.
Cooking the ingredients and following the recipe

2

What are 2 of the HACCP Principles in correct order?

Identify the CCP's, including their location, procedure and process, and Establish procedures for verification.
Establish corrective actions, and Monitoring
Conduct a food safety hazard analysis, and Critical Limits
Establish effective record keeping, and Identify the CCP's, including their location, procedure and process.

3

Using the picture, Identify how long you should lather and scrub, and rinse your hands for.

Lather and scrub for 10 seconds, Rinse for 20 seconds.
Lather and scrub for 20 seconds, Rinse for 10 seconds.
Rinse for 10 seconds, Lather and scrub for 20.
Rinse for 20 seconds, Lather and scrub for 15 seconds.

4

What are the three types of Food Hygiene Hazards?

Microbiological, Physical and Chemical
Chemical and Biological
Animal Hair, Pesticides and Salmonella
Physical, Chemical, Biological

5

What are some dangerous elements in the kitchen?

Stove tops, ovens, sharp utensils (knives), boiling water etc.
Pets and Children
Knives and Hot Items
Appliances

6

In the video "be food safe" what are the four focus words that relate to this image (in order)?

Clean, Separate, Cook and Chill
Chill, Cook, Separate and Clean
Chill, Clean and Separate
Separate, Cook, Clean and Chill

7

In the recipe "Crispy Chicken Fingers" where would the most high risk processes occur?

Heating the oil in the pan
Cutting the Parsley and chicken, and Cooking the chicken
Putting the flour and eggs into bowls
Coating the chicken

8

In the picture, Why would the identified person be a hazard in the kitchen?

She has her hair down and is standing up
She looks happy
She has jewellery on
She has jewellery on and does not have her hair tied back

9

In the video "be food safe" what is the safe temperature displayed on the thermometer that is being used in the meat?

71 degrees Celsius
74 degrees Celsius
81 degrees Celsius
61 degree Celsius

10

In the video "be food safe" What are the three safe ways to defrost food?

In the refrigerator, in the microwave and in hot water (changed every 30 minutes)
On the kitchen bench, In the refrigerator and In the microwave
In cold water (changed every 30 minutes), outside on the table and on the kitchen bench
In the refrigerator, in cold water (changed every 30 minutes) and in the microwave

11

In the video "be food safe" what is the danger zone between (in degrees Celsius)?

15 degrees Celsius and 70 degrees Celsius
5 degrees Celsius and 60 degrees Celsius
4 degrees Celsius and 60 degrees Celsius
40 degrees Fahrenheit and 140 degrees Fahrenheit

12

What does HACCP stand for?

Hazard Analysis Control Critical Points
Hazard Analysis Critical Control Points
Hazard Critical Analysis Points Control
Hazard Application Control Critical Points

13

What is an example of a biological hazard?

Salmonella
Antibiotics
Cleaners
Dirt

14

What does WHS stand for?

Well being Health and Safety
Work Health and Safety
Occupational Health and Safety
Work Help and Safety

15

What is the HACCP system?

A systematic analysis of all steps and regular monitoring of the control points.
Accurately monitoring food hygiene hazards
Physical, Chemical and Biological Hazards
Identifying the CCP's, including their location, procedure and process

Comments (3)

riddhi (68528)

901 days ago

this quiz is amazing to gain knowledge.

everlyne nandi (94642)

1044 days ago

i like the quiz

Jared (12186)

1495 days ago

Was always told temp danger zone 5-60deg as 4.9 degs was still within range.

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